Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher

Ingredients

• 6 slices gluten free bread
• 1 tablespoon vegetable oil
• 1 cup apple cider
• 1/2 cup pitted prune, chopped
• 1/2 cup dried apricot, chopped
• 1/2 cup margarine
• 1 stalk celery, sliced lengthwise and chopped
• 1/2 medium onion, chopped finely
• 1 tablespoon bell's seasoning or other poultry seasoning
• salt and pepper

Optional

• 2-3 tablespoons poultry drippings or chicken fat

Directions

1. 1

   Cut bread in 3/4" cubes

2. 2

   Bake at 350 F until dry and crisp.

3. 3

   Heat vegetable oil in a skillet over medium-high flame.

4. 4

   Add onion and sautee until it begins to brown.

5. 5

   Add celery and cook until it softens slightly; remove from heat.

6. 6

   In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.

7. 7

   Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.

8. 8

   Microwave or heat over medium flame until margarine melts.

9. 9

   Add to the celery and onion mixture.

10. 10

    Add bread cubes and poultry drippings.

11. 11

    Cover and bake for 1/2 hour at 350°F; remove cover and continue baking until brown (may be heated briefly under broiler prior to serving).